Clico Restaurant welcomes new Head Chef, Gert Nel #JoziFoodie #DineJoziStyle @ClicoBoutiqueHo

Clico Restaurant welcomes new Head Chef, Gert Nel #JoziFoodie #DineJoziStyle @ClicoBoutiqueHo

Clico Restaurant welcomes a brand new year with scrumptious new menus and new Head Chef, Gert Nel, who is infusing delicious wine-pairing options at the restaurant, already a popular al fresco dining attraction in Rosebank since opening its doors in October last year.

Prior to joining Clico late in 2015, Gert ran his own catering company, which evolved into most of his clients requesting banting menus.

Clico Restaurant

Catering for special dietary requirements is a priority and this credo certainly works well for my team at Clico Restaurant. My daily focus is to present a perfectly plated dish, bursting with creative flavour.
Chef Gert Nel | Clico Restaurant

International cuisine and the welcome trend of wholesome, fresh ingredients inspire his passion for fine food. His most recent positions comprised Head Chef at Cantina Taglienti in Frascati, outside Rome, prior to which he gained valuable experience in the Cape Winelands as Head Chef at Die Volkskombuis, Senior Chef de Partie at Asara Wine Estate, and Senior Chef de Partie at Grande Provence Restaurant.

Gert achieved his Professional Chef Diploma and Certificate in 2009 at the Capsicum Culinary Studios in Pinelands, Cape Town. His unique background, prior to realizing his dream of becoming a successful chef, includes running his own contract farming business, managing Nando’s Chickenland in the Western Cape, serving his apprenticeship in viticulture, having left his job with the SA Police Service.

Some of Gert and his Clico culinary team’s current al fresco diners’ preferences from the new menu, with optional wine-pairing, include:

Gateaux of duck and rabbit rillettes, cranberry and fig compote (R95) – delectably paired with Neethlingshof Gewurztraminer 2012. Tasting 50ml R9 / Glass R40 / Bottle R120
Quail trio served with pickled cauliflower and ginger and apricot chutney (R110) – pairs perfectly with La Vierge Last Temptation Riesling 2014. 50 ml tasting R 15 /glass R70 /750 ml bottle R210

Sugar cured salmon apple puree, tapenade and a lemon foam (R85), deliciously accompanied by Stellenrust Chenin Blanc 2013. 50ml tasting R7 / glass R36 / bottle R110

Green pea and shimeji mushroom ravioli, mushroom and pea puree with Pernod artichokes (R70), scrumptiously rounded of with Newton Johnson Chardonnay 2013. 50 ml tasting R22 /glass R90/ 750 ml bottle R310

Slow roasted Karoo lamb neck, crushed peas, vegetable and bean ragout, jus gras (R185), ideally paired with Painted Wolf Merlot 2011. 50 ml tasting R16 /glass R70 / 750 ml bottle R220

Chocolate landscape with vanilla air (R 65), a perfect finale with Lynx Viognier 2014. Tasting 50ml R17 / Glass R85 / Bottle R255

Strawberry and black pepper panna cotta fig parfait white chocolate fudge and balsamic vinegar (R75), paired with De Grendel MCC. 50 ml tasting R17 /750 ml bottle R230

Dietary requirements catered for by prior arrangement – please remind your waiter on arrival.

The Clico Restaurant was launched in early October 2015, comprising a newly built restaurant, a refurbished kitchen as well as the restaurant parking area accessible off Jellicoe Avenue. These refreshing design changes complement the chic hospitality, intimate function facilities and delicious dining offerings. Clico is known for its delectable wine tasting events on offer and favoured by regular guests year in and year out.

Clico Boutique Hotel was established in 2006 and was awarded a coveted Certificate of Excellence in 2015 by TripAdvisor. Clico was voted into the top 25 Top Small Hotel as well as Top Luxury Hotel lists in South Africa by TripAdvisor travellers for 2014; the hotel featured in the Eat Out website’s Best of Guide for Johannesburg from 2012 to 2015 in the fine dining category. The hotel has 5-star status as awarded by the Tourism Grading Council of SA.

Visit www.clicohotel.com.

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